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| From Skinnytaste.com |
This meal is tasty as it is, but for an added punch add
shredded rotisserie chicken.
Ingredients:
8 oz high fiber or low carb pasta
1 1/2 lbs broccoli florets
6-8 cloves garlic, smashed
2 tbsp extra virgin olive oil
kosher salt and fresh pepper
1/4 cup fresh grated Pecorino Romano
1 1/2 lbs broccoli florets
6-8 cloves garlic, smashed
2 tbsp extra virgin olive oil
kosher salt and fresh pepper
1/4 cup fresh grated Pecorino Romano
Directions:
- Preheat oven to 450°. In a baking dish combine broccoli, olive oil, garlic, salt and pepper. Roast broccoli about 20 minutes, tossing half way, until broccoli is browned and tender.
- Meanwhile, boil salted water in a large pot. Cook pasta according to package directions for al dente. Before draining, reserve 1 cup of the water from the pasta.
- Drain and toss pasta with broccoli. Add 1/2 cup reserved pasta water (or more if necessary), Pecorino Romano, salt and pepper to taste.
Serves 4; 335 calories; 30 minutes
